Broadway Family Easter Egg Bake
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
8
Eggs2 tbsps
Butter (softened)1 cup
White Onion (sliced)2 cups
Swiss Cheese (shredded)3 cup
Milk1 tsp
Seasoned SaltDirections:
1
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch
2
Cover the saucepan and bring the water to a boil over high heat
3
Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes
4
Pour out the hot water, then cool the eggs under cold running water in the sink
5
Peel once cold, and cut into 1/4-inch thick slices
6
Preheat an oven to 350 degrees F (175 degrees C)
7
Melt 1 tablespoon of butter in a skillet over medium heat
8
Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes
9
Spread the onion evenly into a 9x13-inch baking dish
10
Arrange sliced eggs over top, and sprinkle with the Swiss cheese
11
Whisk the condensed soup and milk together in a bowl until smooth
12
Season with mustard, seasoned salt, dill, and black pepper
13
Pour the mixture over the eggs
14
Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters
15
Place on top of the casserole, butter-side-up, overlapping if necessary
16
Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes